Dupont Nutrition Biosciences Aps

Danisco A/s

Other

Jorn Borch Soe

Charlotte Horsmans Poulsen

Susan Mampusti Madrid

Rene Mikkelsen

Pernille Bak Hostrup

Inge Lise Povlsen

Torkil Steenholt Olsen

Kirsten Bojsen

Janne Brunstedt

Jens Frisbaek Sorensen

Jorn Dalgaard Mikkelsen

Tina Lillan Joergensen

Arno De Kreij

Rikke Hoegh Lorentsen

Anne Victoria Brown

Lene Lauridsen

Hanne Valsted Thygesen

Bent Kvist Vogensen

Tina Lillan Jorgensen

Charlotte Horsman Poulsen

Jonathan Goodwins

Smith Anja Hemmingsen Kellett

Anne Brown

Neils Erik Larsen

Tina Jorgensen

Mark Turner

Henrik Pedersen

The present invention relates to a method of making a dough, said method comprises admixing a dough component, a phospholipase A2 enzyme which acts on N-acyl phosphatidyl ethanolamine at the sn2 position, and an enzyme that acts on a polar lipid at the sn1 position. A food enzyme composition comprising: a phospholipase A2 enzyme which is capable of acting on N-acylphosphatidyl ethanolamine at the sn2 position; and an enzyme that acts on a polar lipid at the sn1 position is also taught.

Enzymatic modification of wheat phospholipids in bakery applications

In one aspect, there is provided a process for treating a plant oil, comprising a step of contacting the oil with an enzyme, wherein the enzyme is capable of hydrolyzing an a' or b&#x2032; stereoisomer of chlorophyll or a chlorophyll derivative.

Process modifications to enhance chlorophyll degradation

The present invention relates to a method for reducing the amount of steryl glycoside in an oil or fat (e.g. a biofuel substrate) and/or a biofuel, the method comprising admixing one or more enzymes with an oil or fat comprising steryl glycoside; such that said one or more enzymes degrades the steryl glycoside. The one or more enzymes is preferably an enzyme which is capable of hydrolysing the glycosidic bond in a steryl glycoside. Suitably the enzyme may be a glycosidase enzyme and/or a &#x3b2;-glucosidase and/or an amyloglucosidase.

Method for reducing the amount of steryl glycoside in an oil or fat

An enzymatic solid phase reaction for preparing a solid having greater than 40% monoglyceride from a reaction mixture; wherein the reaction mixture comprises: (i) lipase; (ii) at least 14 weight % glycerol; and (iii) glyceride; and optionally (iv) lecithin; such that if (iv) is not present then the glyceride (iii) has an iodine value of between about 5 and about 35, and a solid fat content of more than about 75% at 20&#xb0; C. The present invention further relates to a process of preparing an enzymatic solid phase reaction mixture for preparing a solid having greater than 40% monoglyceride.

Solid phase glycerolysis

A method of improving the rheological and/or machineability properties of a flour dough and/or the quality of the product made from the dough, comprising adding to the dough a combination comprising a Hox and an emulsifying agent.

Method of improving the properties of a flour dough, a flour dough improving composition and improved food products

A method of preparing a flour dough, said method comprising adding to the dough components an enzyme that under dough conditions is capable of hydrolysing a glycolipid and a phospholipid, wherein said enzyme is incapable, or substantially incapable, of hydrolysing a triglyceride and/or a 1-monoglyceride, or a composition comprising said enzyme, and mixing the dough components to obtain the dough.

Method of improving dough and bread quality

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Tilst, Denmark

Jorn Borch Soe